The Key to Chinese Cooking

Irene Kuo

Published by Knopf, 1977
ISBN 10: 0394496388 / ISBN 13: 9780394496382
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Title: The Key to Chinese Cooking
Publisher: Knopf
Publication Date: 1977
Binding: Hardcover
Book Condition: Used: Good

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Irene Kuo
Published by Knopf Doubleday Publishing Group
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Knopf Doubleday Publishing Group. Hardcover. Book Condition: Fair. Dust Cover Missing. Bookseller Inventory # G0394496388I5N01

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Irene Kuo
Published by Knopf (1977)
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Knopf, 1977. Hardcover. Book Condition: Acceptable. Wear on dust jacket Item is intact, but may show shelf wear. Pages may include notes and highlighting. May or may not include supplemental or companion material. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # mon0001152347

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Kuo, Irene
Published by Alfred A. Knopf c. 1977, NY (1977)
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Velma Clinton Books
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Book Description Alfred A. Knopf c. 1977, NY, 1977. Hardcover; Third Printing. Book Condition: Good+. Dust Jacket Condition: No Dust Jacket. First Edition. Very minor wear and soil on the sound binding, with two 1" creases on the top of the spine. Very minor edge foxing. Light yellow stains on pages 74-81, 89 , and the comment "Excellent" on a recipe on p. 105, first few pages are wavy; remainder of contents are clean, unworn, with a minor top edge wave. Brief note on back flyleaf. No DJ. ; Third Printing of the First Edition, March 1980. 9-1/2" Tall, 532pp. Smooth, very light yellow , wipeable binding with numerous b/w photos & drawings on both front and back covers. Black spine lettering. Top edge is colored yellow. COOKBOOK. Numerous small b/w drawings throughout by Carolyn Moy. Calligraphic seals designed by C. C. Kuo. "Basically, Chinese food is brought from the raw to the cooked stage through four mediums: water, oil, wet heat (steam) , and dry heat (roasting) . From these, the Chinese have developed an elaborate string of cooking techniques, ranging from the familiar procedures of boiling, simmering, stewing, braising, steeping, steaming, deep-frying, roasting, baking, grilling, barbecuing, curing, preserving, smoking, and the cold-stirring of salads to more specifically Chinese methods, such as stir-frying, red-cooking, plan-sticking, slithering, exploding, plunging, purifying, smothering, mating, nestling, capturing, choking, flavor-potting, light-footing, sizzling, rinsing, scorching, drowning, wine-pasting, and intoxicating. Most of these terms apply to techniques only professional cooks need to learn. We will confront them only as they might apply to a specific recipe in this book. The major techniques, however, are the subject of the first part of the book. On the whole, preparing a Chinese meal is leisurely and free from tension. There are slow methods of cooking and many recipes use whole or chunky ingredients. Even seemingly complex dishs are fundamentally carefree, since they are based on simple preparational procedures, which can be done long in advance. The key lies in understanding the basic techniques - how and why they are used, what they will do to food. " Some Contents: Utensils and cutting; Cooking in liquid; Cooking in oil; Cooking with wet heat; Cooking with dry heat. Recipes: Hot Hors 'Oeuvres and cold platters; Soups; Seafood and fish; Poultry and eggs; Meat; Vegetables; rice, noodles and dough stuff; Desserts. Index. Bookseller Inventory # 43282

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Irene Kuo; Carolyn Moy [Illustrator]
Published by Knopf (1977)
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Knopf, 1977. Hardcover. Book Condition: Used: Good. Hardback--book excellent--dust cover shows moderate wear. Bookseller Inventory # 17083058H2

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Irene Kuo
Published by Knopf (1977)
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Knopf, 1977. Book Condition: Good. Carolyn Moy (illustrator). A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Bookseller Inventory # 0394496388-2-4

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ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Book Condition: Good. Key to Chinese Cooking. Bookseller Inventory # SKU0568080

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Irene Kuo
Published by Knopf (1977)
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Knopf, 1977. Hardcover. Book Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Bookseller Inventory # P020394496388

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Irene Kuo
Published by Knopf (1977)
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Murray Media
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Book Description Knopf, 1977. Hardcover. Book Condition: Like New. Almost new condition. Bookseller Inventory # P010394496388

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Irene Kuo
Published by Knopf Doubleday Publishing Group
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Knopf Doubleday Publishing Group. Hardcover. Book Condition: Good. First edition. Shelf and handling wear to cover and binding, with general signs of previous use. Top corners are bentslightly in. Tight binding, no markings. Secure packaging for safe delivery. Bookseller Inventory # 818803407

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Irene Kuo
Published by Knopf (1977)
ISBN 10: 0394496388 ISBN 13: 9780394496382
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Book Description Knopf, 1977. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110394496388

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